Tiramisu Cold Brew Coffee Cheesecake

Tiramisu cold brew coffee cheesecake is pure magic on a plate. It combines two of the most beloved desserts into one showstopping creation that never fails to impress! This luxurious cheesecake features a ladyfinger crust, creamy mascarpone-cream cheese filling infused with cold brew coffee, and a silky cocoa dusting on top, just like traditional tiramisu.

Why You’ll Love This Recipe

• Combines the best of tiramisu and cheesecake in one impressive dessert
• The cold brew coffee gives deep flavor without any bitter edge
• Make it a day ahead so you’re stress-free when entertaining
• Tastes like it came from an Italian bakery, but you made it at home
• Perfect for special occasions – birthdays, holidays, or just because you deserve something wonderful

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Ingredients You’ll Need

For the Crust:

• 20-24 ladyfinger cookies (savoiardi)
• 3 tablespoons melted butter
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 24 oz (three 8-oz packages) cream cheese, at room temperature
• 8 oz mascarpone cheese, at room temperature
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• ⅓ cup cold brew coffee concentrate
• 2 tablespoons coffee liqueur (Kahlúa or similar, optional)
• 1 tablespoon vanilla extract
• ¼ cup heavy cream
• 2 tablespoons all-purpose flour
• Pinch of salt

For Topping:

• 2 tablespoons unsweetened cocoa powder
• Optional: whipped cream, chocolate shavings, espresso beans for garnish

Why These Ingredients Work

The ladyfinger crust is a nod to traditional tiramisu and adds the perfect delicate, slightly sweet base.

Cream cheese provides that classic cheesecake texture and tang, while mascarpone brings authentic Italian creaminess and a subtle sweetness.

The combination of both makes the filling incredibly rich and luxurious. Cold brew coffee is the secret ingredient – it has smooth, mellow coffee flavor without the acidity or bitterness of hot-brewed coffee, which would overpower the delicate flavors. The coffee liqueur deepens the coffee notes and adds complexity.

Heavy cream makes the filling extra silky and smooth. That small amount of flour helps stabilize the cheesecake and prevents cracks.

The cocoa powder dusted on top is classic tiramisu and adds a lovely bitter-chocolate finish that balances all the sweetness.

Essential Tools and Equipment

• 9-inch springform pan
• Food processor for crushing cookies
• Electric mixer (stand or hand mixer)
• Large mixing bowls
• Aluminum foil
• Large roasting pan for water bath
• Fine-mesh sieve for dusting cocoa
• Rubber spatula

Step-by-Step Instructions

Step 1: Prepare Your Pan and Oven

Preheat your oven to 325°F. Wrap the outside of your 9-inch springform pan tightly with aluminum foil. Grease the inside of the pan lightly with butter or cooking spray.

Step 2: Make the Ladyfinger Crust

Place your ladyfinger cookies in a food processor and pulse until you have fine crumbs . You need about 1½ cups of crumbs total. Transfer to a bowl and mix in the melted butter and sugar until the mixture resembles wet sand.

Press this mixture firmly into the bottom of your prepared springform pan, using the bottom of a measuring cup to really pack it down. Bake for 10 minutes, then remove and let cool while you make the filling.

Step 3: Beat the Cream Cheese and Mascarpone

In a large bowl using an electric mixer, beat the cream cheese and mascarpone together on medium speed until completely smooth and creamy – about 2-3 minutes. Scrape down the sides of the bowl frequently.

Step 4: Add Sugar and Dry Ingredients

Add the sugar, flour, and salt to the cheese mixture. Beat on medium-low speed until just combined and smooth. Don’t overmix at this stage. The flour helps prevent cracks and gives structure, but too much mixing can incorporate air bubbles that turn into cracks later.

Step 5: Add Eggs One at a Time

Add the eggs one at a time, beating on low speed after each addition just until incorporated. Scrape down the bowl after each egg. This gentle mixing is key to a smooth, crack-free cheesecake. After all eggs are added, mix in the vanilla extract.

Step 6: Add Coffee and Cream

Pour in the cold brew coffee, coffee liqueur (if using), and heavy cream. Mix on low speed just until everything is combined and smooth. The filling will be quite liquid, and that’s perfect. Give the bowl a final scrape and stir by hand to make sure everything is evenly mixed.

Step 7: Pour and Prepare Water Bath

Pour the filling over your cooled crust in the springform pan. Tap the pan gently on the counter a few times to release any air bubbles. Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath keeps the cheesecake moist and helps prevent cracks.

Step 8: Bake Low and Slow

Carefully transfer the whole setup to your preheated oven. Bake for 65-75 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when you gently shake the pan

Step 9: Cool Gradually

Turn off the oven and crack the door open about 2 inches. Let the cheesecake sit in the oven for 1 hour. This gradual cooling prevents cracks. After an hour, remove from the oven and the water bath. Remove the foil and run a thin knife around the edge of the cheesecake to loosen it from the pan

Step 10: Chill Overnight

Once at room temperature, cover the cheesecake (still in the pan) with plastic wrap and refrigerate for at least 8 hours, but preferably overnight.

Step 11: Finish and Serve

When ready to serve, carefully remove the sides of the springform pan. Place the cocoa powder in a fine-mesh sieve and dust the top generously. Wipe the knife blade clean between each slice for perfect cuts. Garnish individual slices with whipped cream, chocolate shavings, or espresso beans if desired.

You Must Know

All your ingredients – cream cheese, mascarpone, eggs – MUST be at room temperature. Cold ingredients don’t mix smoothly and can cause lumps or cracks. Take them out of the fridge about 2 hours before you start.

The water bath is not optional! It keeps the cheesecake moist and helps prevent cracks. Make sure that foil is completely watertight. Don’t skip the gradual cooling in the turned-off oven .

Personal Secret: I brush the top of the cooled cheesecake very lightly with cold brew before dusting with cocoa. It creates this beautiful, slightly moist surface that makes the cocoa adhere better and adds an extra hit of coffee flavor.

Pro Tips & Cooking Hacks

• Room temperature ingredients are crucial – plan ahead!
• Use a kitchen scale to ensure your cream cheese is exactly 24 oz
• Don’t open the oven door during baking – this causes cracks
• The center should jiggle like jello when done – it firms up as it chills
• Run your knife under hot water and wipe dry between cuts for perfect slices
• Make your own cold brew by steeping coffee grounds in cold water overnight
• Add a teaspoon of espresso powder for even deeper coffee flavor
• Freeze individual slices for up to 2 months for emergency desserts

Flavor Variations & Suggestions

While this classic version is hard to beat, there are fun variations to try! For a chocolate version, add ¼ cup cocoa powder to the filling and use chocolate wafer cookies for the crust.

Make it boozy by increasing the coffee liqueur to ¼ cup (bake 5 minutes longer). For a mocha version, fold in ½ cup mini chocolate chips. You can make individual cheesecakes in a muffin tin – line with cupcake papers, divide the crust and filling among 12 cups, and bake for 25-30 minutes.

Espresso powder instead of cold brew works too – use 3 tablespoons dissolved in ⅓ cup hot water, then cooled. For extra fancy presentation, pipe sweetened mascarpone on top instead of whipped cream.

Some people love adding a layer of chocolate ganache between the crust and filling – totally decadent!

Make-Ahead Options

This is the ultimate make-ahead dessert! In fact, it’s better made ahead. Bake the cheesecake up to 3 days before you need it – keep it tightly covered in the refrigerator. Wait to dust with cocoa until the day you’re serving.

You can even freeze it! Wrap the cooled cheesecake (without cocoa topping) tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then dust with cocoa before serving.

The crust can be made and baked a day ahead – just cover it and keep at room temperature. The filling can be mixed (but not baked) and refrigerated for a few hours if you need to split up the work.

What to Serve With Tiramisu Cold Brew Coffee Cheesecake

This rich cheesecake is quite decadent, so it’s wonderful with just a simple cup of espresso or strong coffee – the classic Italian pairing!

Fresh berries on the side add a lovely tart contrast to the richness – raspberries or strawberries are beautiful. A small glass of dessert wine like Vin Santo or sweet Marsala is very traditional.

For a festive touch, serve with a small glass of Baileys or coffee liqueur on the side. Some people love it with vanilla ice cream, though I think it’s perfect all on its own. Keep portions modest – this is rich! A thin slice goes a long way and feels elegant.

Allergy Information

Contains: Dairy (cream cheese, mascarpone, heavy cream), eggs, gluten (ladyfinger cookies, flour), alcohol (coffee liqueur, optional)

For gluten-free: Use gluten-free ladyfingers or make a crust from gluten-free vanilla cookies, and use gluten-free flour or cornstarch instead of all-purpose flour.

Unfortunately, this recipe cannot be made dairy-free while maintaining the authentic taste and texture – dairy is essential to both tiramisu and cheesecake.

For an alcohol-free version, simply omit the coffee liqueur and use 2 extra tablespoons of cold brew coffee instead. The cheesecake is nut-free as written.

Storage & Reheating

Store covered cheesecake in the refrigerator for up to 5 days. The best way to cover it is to place toothpicks in the top to hold the plastic wrap away from the surface, or use a cake dome if you have one.

This prevents the covering from sticking to the cocoa powder. The cheesecake is served cold, never heated. For the best texture, remove from the refrigerator about 15 minutes before serving to take the chill off slightly.

To freeze, wrap tightly in plastic wrap and then aluminum foil for up to 2 months. Thaw overnight in the refrigerator. You can freeze individual slices too – wrap each slice separately for easy single servings.

Frozen cheesecake is also delicious eaten semi-frozen for a different texture!

Can I make this without a water bath?

You can, but I really don’t recommend it. The water bath keeps the texture creamy and helps prevent cracks by providing gentle, even heat. Without it, you’re much more likely to get a dry, cracked cheesecake. If you absolutely must skip it, reduce the oven temperature to 300°F and place a pan of water on the rack below the cheesecake to add moisture to the oven.

What if I don’t have a springform pan?

A springform pan really is best for this recipe since it makes removal so much easier. However, you can use a regular 9-inch cake pan – just line it with parchment paper, leaving an overhang on two sides to use as handles for lifting out the cheesecake. Be aware that you won’t get those beautiful clean sides, but it will still taste amazing!

My cheesecake is still jiggly in the center – is it underdone?

A slightly jiggly center is actually perfect! The cheesecake continues to set as it cools, and it will firm up completely once refrigerated overnight. If it’s completely firm when you take it out of the oven, it’s likely overcooked and will be dry. Think of the jiggle as insurance for a creamy texture.

Can I use instant coffee instead of cold brew?

You can, but the flavor won’t be quite as smooth. If using instant coffee, dissolve 3 tablespoons instant espresso powder in ⅓ cup hot water, then let it cool completely before adding to the filling. Cold brew has a smoother, less acidic taste that really makes this special, though.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your special occasion and how this cheesecake was received.